Almost Famous: Ikea’s Swedish Meatballs

I never met a meatball I didn’t like! Swedish included. These tender, baked Swedish meatballs with creamy gravy could be the poster child for comfort food!

The lingonberry jam that is traditionally served alongside is a wonderful complement to the mild seasonings of allspice and Worcestershire found in the meatballs. If you can’t find lingonberry jam, cranberry sauce makes a suitable substitute.

While IKEA serves their much-loved meatballs with mashed potatoes I like mine with egg noodles. For this proud Italian girl, meatballs need pasta to complete each other!

I don’t know how closely this “Almost Famous” recipe from Food Network is to resembling the true Swedish meatballs IKEA serves (and freezes for your buying pleasure) because I never tasted them. I do know the one and only time I was in IKEA the last thing I wanted to do was eat there…the restaurant area was a little sketchy looking…but I won’t knock them before I try them. Especially since they have such a devoted following.

Regardless of whether this recipe is authentic, the outcome is nothing short of delicious! I firmly believe homemade meatballs are infinitely better than anything mass-produced.

Add bread crumbs to a large bowl. In a large skillet over medium heat melt the butter; add onion, garlic, allspice,1 teaspoon salt and 1/4 teaspoon pepper; cook until onion is tender. Whisk in milk and Worcestershire sauce and bring to a simmer. Pour this mixture over the breadcrumbs and stir to make a thick paste; allow to cool then mix in the ground beef, egg and egg white with a fork until well combined.

Grease a large baking sheet lightly with vegetable oil. Roll the meat into 1-inch balls and place close but not touching on the baking sheet. Cover with plastic wrap and refrigerate 20 minutes.

Preheat oven to 400 degrees F. Bake the meatballs about 20 minutes or until cooked through to centers.

Meanwhile cook the egg noodles in plenty of salted water according to package directions and make the gravy: melt the butter in a large skillet over medium heat. Whisk in the flour until smooth, whisk in beef broth and Worcestershire sauce; bring to a simmer; whisk in the cream and add the meatballs. Reduce heat to medium low and simmer about 10 minutes. Season with salt and black pepper; sprinkle with parsley. Serve over egg noodles with lingonberry jam or cranberry sauce, if desired.